Orange Chiffon Cake
User Reviews
4.6
231 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Total Time
1 hr 20 mins
-
Servings
4 people
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Calories
543 kcal
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Course
Cake
-
Cuisine
International
Orange Chiffon Cake
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Orange Chiffon Cake Recipe – Airy, light, cottony, and to-die-for orange sponge cake. You've got to make it. Click for recipe.
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Ingredients
- 7 egg yolks
- 1/4 cup superfine sugar
- ¼ tsp salt
- 4 tablespoons cooking oil
- 2 tablespoons grated orange rind
- 4 tbsp orange juice
- few drops of orange coloring
- 4 oz (125g) self-raising flour
- 7 egg whites
- ½ teaspoon cream of tartar I substitute with 1 tsp lemon juice
- 2/3 cup superfine sugar
Instructions
- Preheat the oven to 170°C (325°F). Prepare a 9-inch (22 cm) tube pan, ungreased. To make the egg yolk batter, beat the egg yolks with sugar until pale, then add the salt and oil, mixing briefly until it resembles mayonnaise.
- Add the grated orange rind, orange juice, and orange coloring, and mix well. Fold in the sifted flour until a batter forms.
- To make the egg white foam, beat the egg whites and cream of tartar until the mixture forms soft peaks. Gradually add the sugar, beating at high speed until stiff peaks form. Gently fold the beaten egg white foam into the egg yolk batter in three batches until fully combined (do not overmix).
- Pour the batter into the ungreased 9-inch (22 cm) tube pan. Tap the pan a few times on the tabletop to remove any trapped air bubbles in the batter. Bake in the preheated oven at 170°C (325°F) for 50-60 minutes, or until cooked. (When lightly pressed, the cake will spring back.) Immediately upon removing the cake from the oven, invert the pan (turn it upside down) and place it on a bottle or flat surface so it is suspended above the counter. Let it cool completely before removing the cake from the pan. To remove the cake from the pan, run a thin-bladed knife or a palette knife around the sides of the pan and the center core to release the cake. Then, run the knife along the base of the pan to remove the cake.
Notes
- I used allrecipes.com conversion chart. For best results, please follow the metric measurements.
Nutrition Information
Show Details
Serving
4people
Calories
543kcal
(27%)
Carbohydrates
70g
(23%)
Protein
14g
(28%)
Fat
23g
(35%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
Monounsaturated Fat
13g
Trans Fat
0.1g
Cholesterol
340mg
(113%)
Sodium
249mg
(10%)
Potassium
251mg
(7%)
Fiber
1g
(4%)
Sugar
48g
(96%)
Vitamin A
501IU
(10%)
Vitamin C
13mg
(14%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 543kcal | 27% |
| Carbohydrates | 70g | 23% |
| Protein | 14g | 28% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 340mg | 113% |
| Sodium | 249mg | 10% |
| Potassium | 251mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 501IU | 10% |
| Vitamin C | 13mg | 14% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
231 reviews
Excellent
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